The Simple Joy of this Ultimate Slow-Cooked Chili
There’s something almost magical about tossing a bunch of ingredients into a slow cooker and walking away, knowing that hours later you’ll return to the most incredible, soul-warming chili.
I mean, what’s not to love about a recipe that basically cooks itself while you binge-watch Netflix or actually get some work done?
This chili combines earthy mushrooms, perfectly seasoned ground beef, and a symphony of spices that’ll make your kitchen smell like pure comfort.
It’s the kind of meal that hugs you from the inside out, especially on those dreary days when you need something dependable and delicious.
Ingredients
This chili brings together a beautiful medley of ingredients that transform into something way greater than the sum of their parts.
You’ve got your classic chili foundation with ground beef and beans, but then we’re adding some unexpected players like mushrooms and celery that give this recipe its own unique personality.
The spice blend is where things get really exciting, because we’re not just relying on basic chili powder here.
- 1 large onion, diced
- 2 cups celery, diced (including celery leaves if you have them)
- 500g mushrooms, sliced in chunky pieces
- 2 lbs ground beef (extra lean works great)
- 1 teaspoon seasoning salt, adjusted to taste
- 2 (14 ounce) cans diced tomatoes
- 3 tablespoons Worcestershire sauce
- 2 tablespoons paprika
- 1 teaspoon red chili pepper (jarred variety or fresh)
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 1½ teaspoons chili powder
- 2 teaspoons dried ancho chile powder
- 2 teaspoons thyme
- 1 (8 ounce) can romano beans
- 1 (8 ounce) can kidney beans
- 2 tablespoons crushed garlic (oil-packed variety preferred)
- 2 tablespoons olive oil
- 1 cup cheddar cheese, grated for serving
Don’t panic if you can’t find every single spice on this list, because chili is pretty forgiving that way.
The ancho chile powder adds this amazing smoky depth, but regular chili powder will work if that’s what’s hiding in your spice cabinet.
Those celery leaves might seem weird, but trust the process, they add this subtle herbaceous note that makes people wonder what your secret ingredient is.
And about those mushrooms, they’re going to practically melt into the chili and create this incredible umami richness that’ll have everyone asking for seconds.
How to Make this Ultimate Slow-Cooked Chili
The beauty of this chili is that most of the work happens upfront, then your slow cooker does all the heavy lifting while you go about your day.
Start by heating up that 2 tablespoons of olive oil in a large skillet, then toss in your 1 large diced onion, 2 tablespoons of crushed garlic, 2 cups of diced celery, and 500g of chunky mushroom pieces. You want to sauté these until they’re softened and fragrant, which usually takes about 5-7 minutes. Don’t worry about getting them perfectly caramelized, just enough so the onions aren’t crunchy anymore.
Transfer this aromatic mixture straight into your crockpot, then brown your 2 lbs of ground beef in the same skillet, seasoning it with that 1 teaspoon of seasoning salt while it cooks.
Once your beef is nicely browned, scrape all those beautiful fond bits from the bottom of the pan and dump everything into the crockpot with your veggies.
Now comes the fun part, building those layers of flavor. Add your 2 cans of diced tomatoes, then start adding the spice parade: 3 tablespoons of Worcestershire sauce, 2 tablespoons paprika, 1 teaspoon red chili pepper, 2 teaspoons cumin, 1 teaspoon cayenne, 1½ teaspoons chili powder, 2 teaspoons dried ancho chile powder, and 2 teaspoons thyme.
While you’re at it, open those cans of romano beans and kidney beans, give them a good rinse under cold water until the water runs clear, then add them to the party.
Give everything a good stir, set your crockpot to low for 6-8 hours or high for 3-4 hours, and let the magic happen. For even cooking throughout your chili, consider using a stainless rice cooker which provides excellent heat distribution and can double as a slow cooker for recipes like this.
When it’s time to serve, ladle it into bowls and top each serving with some of that 1 cup of grated cheddar cheese.
Substitutions and Variations
While I’ve given you the blueprint for chili perfection, I know not everyone’s pantry looks exactly like mine, and honestly, that’s where the real fun begins.
Swap ground turkey for beef if you’re feeling lighter. No romano beans? Black beans work beautifully. Out of ancho chile powder? Regular chili powder doubles just fine.
I love throwing in diced bell peppers with the onions, or adding corn for sweetness. Want it spicier? Toss in jalapeños or extra cayenne.
Vegetarian? Skip the meat entirely and add extra mushrooms, lentils, or even chunks of sweet potato.
Your chili, your rules.
Additional Things to Serve With Ultimate Slow-Cooked Chili
Comfort meets creativity when you start thinking about what to serve alongside your steaming bowl of chili, and honestly, the options are almost as endless as the chili variations themselves.
I love pairing it with cornbread, obviously, but what about baked sweet potatoes? The sweetness balances all that heat perfectly.
Crusty sourdough for dipping, tortilla chips for scooping, or even over rice if you’re feeling fancy.
Don’t sleep on baked potatoes either – they’re like edible bowls that soak up every drop.
Sometimes I’ll throw together a simple green salad just to pretend I’m being healthy.
Final Thoughts
After all this talk about slow-cooking perfection and flavor combinations, I can’t help but think this chili recipe is one of those keeper dishes that’ll become your cold-weather MVP.
It’s the kind of recipe that transforms your kitchen into a cozy haven, filling every corner with rich, warming aromas.
The beauty lies in its simplicity—dump everything in, walk away, and return to pure comfort food magic.
Whether you’re feeding a hungry family or meal-prepping for the week ahead, this chili delivers every single time.
Trust me, your future self will thank you for bookmarking this one.
